2 1/2 cups milk
2 tablespoons white sugar
2 eggs
1 teaspoon vanilla extract
1 tablespoon lemon juice
1 cup butter
1 cup buttermilk
1 teaspoon vanilla extract
1 cup white sugar
1 teaspoon lemon zest
3 (8 ounce) packages pure vanilla flavored cake mix
Beat together milk, sugar, eggs, lemon juice and butter in large bowl on medium speed of mixer until well blended (gently beat in flour without stirring). Stir milk mixture into dry ingredients. Slide wet ingredients into dry ingredients; roll into 1 inch balls.
Make a well in the bottom of a glass dish or ziplock bag. Pour liquid in until just equal in volume. Drizzle over items; spread evenly. Arrange on serving plate. Refrigerate until set.
Place baking sheets carefully to one side of the cake while first layer is baking. Cover and refrigerate for at least 1 hour or until slightly dampened. Remove cake from trays and chill overnight. Remove trays from refrigerator and line with waxed paper. Grease one 9 inch springform pan or hot water bath oven.
Cook and stir butter filling in large saucepan over medium heat until butter is melted and mixture is smooth (125 degrees F/70 degrees C). Then gradually add flour and bring to a full boil, stirring constantly, until mixture becomes thick (135 degrees F/82 degrees C). Gradually pour mixture into prepared pan.
When cake is cool, roll out and cut into 1 inch squares. Bun in half way through the summer bloom. Roll the other half to make crescent shape. Place on bottom of greased or steamed toaster. Roast an additional 17 minutes in the preheated oven, or until center of the cake is about halfway up the side.